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Next Delivery Date: Monday, 03 July 2017

Artisan Sandwich Breads			Leaven | Contains		Quantity | Price
		Brioche Nanterre The epitome of decadent bread... brioche is a magical concoction that still amazes bakers as to how much butter a enriched yeasted dough can absorb. As Marie Antoinette (shortly before losing her head) said, "Qu'ils mangent de la brioche," ("Let them eat rich, expensive, funny-shaped, yellow, buttery bread.") Makes stunning French toast... [ingredients] bread flour, spring water, eggs, unsalted butter, sugar, fine sea salt, and instant dry yeast.			x $12.00
		Cinnamon & Golden Raisin Oat Oat bread made with chemical-free rolled oats and honey, this light textured with mild sweetness and clean flavored bread infused with cinnamon and golden raisins. [ingredients] bread flour, stoneground whole-wheat flour, oat flour, rolled oats, spring water, milk, honey, vegetable oil, fine sea salt, ground cinnamon, golden raisins, and instant dry yeast.			x $7.00
		English Toast Bread While it's uses are broader than the name implies, it seems to fulfill it's character most fully when toasted. It is a white almost crust-less bread, soft and smooth in texture with a closely knit crumb. The quantities of sugar, butter, and malt in the dough are almost insignificantly small, yet in the aggregate they make the bread something other than "just plain white." [ingredients] high-gluten flour, bread flour, spring water, sugar, butter, malt syrup, fine sea salt, and instant dry yeast.			x $6.00
		Honey Whole Wheat Sandwich An enriched (includes butter, milk, and honey) pan loaf whole wheat bread with a soft, smooth crumb and longer keeping properties. [ingredients] bread flour, stoneground whole wheat flour, honey, milk, unsalted butter, spring water, fine sea salt, and instant dry yeast.			x $6.00
		Simple White Sandwich An enriched (includes butter & milk) simple white pan loaf with a soft, smooth crumb, a discernable wheat taste, and longer keeping properties. [ingredients] bread flour, caster sugar, milk, unsalted butter, spring water, fine sea salt, and instant dry yeast.			x $6.00
		Wu-Wei (Salt-Rising Bread)Salt rising bread, also called salt-risen bread, is a dense, white bread that develops its unusual flavor from a unique fermentation process. While its origin remains uncertain, it is thought to have first been made in the United States in the early 1800s. Salt rising bread has a history of having been made all over the United States but achieved great popularity in the central and southern Appalachian states (West Virginia, Pennsylvania, Tennessee, Virginia, and Kentucky) as well as southern California, Michigan, and central New York state. Salt rising bread is fundamentally different from other breads because yeast does not play any part in the fermentation process. Instead, this specialty bread is leavened by a unique bacterial ferment. The bacterium which causes this fermentation is called Clostridium perfringens. Since no yeast cells are present, the dough is aerated entirely by the gases produced by the bacteria. The strong proteolytic action of this special ferment develops the exceptionally close grain and fine texture typical of salt rising bread. The acid by-products of the fermentation account for the distinctive cheese-like flavor and aroma, as well as the extra-white color of the crumb. [ingredients] all-purpose flour, cornmeal, whole milk, spring water, fine sea salt, sugar, lard, baking soda, and wild yeast leaven.			x $7.00
		Wild Toasted Oat Made with chemical-free rolled oats that are oven-toasted (to enhance the oat flavor) and honey. Made with wild yeast leaven, this light-textured clean-flavored bread is good for sandwiches, morning toast, or a simple treat with butter and jam. [ingredients] bread flour, stoneground whole-wheat flour, rolled oats, spring water, whole milk, honey, vegetable oil, fine sea salt, and wild yeast leaven.			x $6.00
		Wild White Sandwich An enriched (includes butter & non-fat dry milk) simple white pan loaf with a soft, smooth crumb, a discernable wheat taste, and longer keeping properties. The leaven is a specially prepared, nearly "sourless", natural leaven.. perfect for people who aren't fans of traditional sourdough breads. [ingredients] bread flour, milk, unsalted butter, spring water, caster sugar, fine sea salt, and wild yeast leaven.			x $6.00

Rounds (Boules)			Leaven | Contains		Quantity | Price
		Baguette Boule All the qualities of a baguette in a boule loaf... a lighten golden hue of the crispy crust that contains the delicate wheaty nutty flavor, from a long, slow flavor-producing ferment and proof that creates a good clean flavor that pairs well with many different foods. [ingredients] all-purpose flour, spring water, fine sea salt, and instant dry yeast .			x $6.00
		Farmington Sourdough An excellent "everyday bread", this hearty sourdough bread is clean-flavored and light. A good table bread. [ingredients] bread flour, rye flour, spring water, fine sea salt, and wild yeast leaven.			x $6.00
		Græskarbrød (Pumpkin Bread) Natural leavened, crusty whole-grain boule full of pumpkin flavor... this Danish formula is unique because it incorporates both chunks of diced sugar (pie) pumpkins (which adds moisture and sweetness) and toasted pumpkin seeds. After the dough is mixed it is cold fermented for 24 hours to develop the flavor of the grains (wheat and rye (a mere 6%)), and allow for the pumpkin flavor to infuse into the dough. [ingredients] bread flour, white whole-wheat flour, whole rye flour, spring water, sugar pumpkin, pumpkin seeds, fine sea salt, and wild yeast levain.			x $7.00
		Pain au Levain (Miche) A stiff-textured levain creates a bread with a delicate flavor, an open cell structure and a beautiful russet crust. A miche is a larger round loaf... (traditionally 4-6 lbs.) with good flavor development (that enhances as the loaf ages) and keeping qualities... this loaf is 1kg/2.2 lbs. [ingredients] bread flour, stoneground whole wheat flour, spring water, fine sea salt, and wild yeast leaven.			x $7.00
		Pain de Campagne Naturel A wild yeast leaven, crusty, chewy, white boule that has a long, slow flavor-producing ferment and proof that creates a good clean flavor that pairs well with many different foods. [ingredients] bread flour, spring water, fine sea salt, and wild yeast leaven.			x $6.00

Loaves (Bâtards)			Leaven | Contains		Quantity | Price
		7-Grain Whole Wheat Levain A hearty whole-wheat levain (sourdough) loaf packed with 7 different grains and seeds, and bit of honey adds a taste of sweetness to balance this hearty white whole-wheat. Soaked grains add to the moisture of the bread and keeping quality. [ingredients] bread flour, whole-wheat flour, spring water, honey, steel cut oats, bulgar wheat, millet, pearled barley, brown flaxseed, golden flaxseed, toasted sesame seeds, toasted sunflower seeds, fine sea salt, and wild yeast leaven.			x $7.00
		Baguette Graisse (Fat Baguette) All the qualities of a baguette in a bâtard... a lighten golden hue of the crispy crust that contains the delicate wheaty nutty flavor, from a long, slow flavor-producing ferment and proof that creates a good clean flavor that pairs well with many different foods. [ingredients] all-purpose flour, spring water, fine sea salt, and instant dry yeast .			x $6.00
		ChallahChallah or egg bread, is a sweet, egg-rich, festive-looking bread with an elegant mahogany hue. This bread was originally baked by Jewish families to grace the Sabbath or holiday table. It is wonderfully versatile, and can be formed into innumerable braids and rolls, seeded or not, or baked in loaf pans, braided or not. It keeps well due to the substantial amount of eggs and oil in the dough. Old challah makes delectable French toast. [ingredients] all-purpose flour, spring water, eggs, honey, vegetable oil, fine sea salt, and instant dry yeast.			x $8.00
		Cranberry & Walnut Levain A French levain (wild yeast leaven) with dried cranberries (cured with apple cider and NO sulfur) & roasted walnuts. [ingredients] bread flour, whole-wheat flour, spring water, unsalted butter, fine sea salt, walnuts, dried cranberries, and wild yeast leaven.			x $7.00
		Farmington 40% Sourdough Rye with Caraway A combination of reasonably light texture with an agreeably hearty rye flavor... it is a good everyday kind of rye bread, particularly suited to palates that are not used to more robust rye breads. [ingredients] bread flour, whole-rye flour, spring water, caraway seeds, fine sea salt, instant dry yeast, and wild yeast leaven.			x $6.00
		Farmington Sourdough An excellent "everyday bread", this hearty sourdough bread is clean-flavored and light. A good table bread. [ingredients] bread flour, rye flour, spring water, fine sea salt, and wild yeast leaven.			x $6.00
		Pain au Levain Fromage (Cheese Levain) A combination of local Wisconsin Parmesan, Asiago, and Romano cheeses are blended and baked into this hearty wild yeast bread. [ingredients] bread flour, spring water, olive oil, parmesan cheese, asiago cheese, romano cheese, fine sea salt, and wild yeast leaven.			x $7.00
		Pain Normand (Normandy Apple Bread) A French levain (sourdough) with apple cider and dried Wolf River apples. Can be used as a base for pork sandwiches, a dessert bread paired with apples and cheeses, also great toasted with butter and cinnamon-sugar. [ingredients] bread flour, whole-wheat flour, apple cider, spring water, fine sea salt, Wolf-River apples (dried), wild yeast leaven,.			x $7.00

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